Pavlova

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Pavlova

Anna . 1885--1931, Russian ballerina
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It's hard to believe that Pavlova Manila's Au Fernandez started making the meringue-based dessert only this year.
Pavlova Manila's bestseller is the eight-inch strawberry pavlova.
In her new book Pavlova, she gives a modern twist to the meringue-based pudding created in the 1920s in honour of the Russian ballerina Anna Pavlova.
According to history, a chef in Wellington, New Zealand created the first cake in 1926 in honour of Pavlova, who was fond of meringues.
The basic story goes that the dessert was created especially for the famous Russian ballet dancer Anna Pavlova at a hotel in Wellington in New Zealand.
But the variations are immense, and offer the Pavlova lover hundreds of choices.
I serve my peach melba on a pavlova, which was created in Perth, Australia in the 1930s after the prima ballerina Anna Pavlova, whose tutu a perfect Pavlova is intended to represent in its shape and crisp lightness
Whip the cream to a soft peak, then toast the flaked almonds under a grill n Place a pavlova onto four plates, put two halves neatly inside, with a scoop of ice cream on top Spoon over some raspberry sauce and garnish with the remaining raspberries Top with a little whipped cream and flaked almonds for the pavlova Whisk six egg whites with a pinch of salt and half a teaspoon of cream of tartar until frothy and soft peaks, then slowly whisk in 400 grams of caster sugar and finally add two teaspoons of white wine vinegar.
Preheat oven to 250[degrees] (225[degrees] for convection) for one large pavlova, or 300[degrees] (275[degrees] convection) for individual pavlovas.
To make individual pavlovas, shape as in step 3 of preceding recipe.
Passionfruit & Pineapple Pavlova Meringue:4 large free-range egg whites, room temperature and super-fresh225g unrefined golden caster or granulated sugar1' tsp vanilla extract1 tsp white wine vinegar 1 tsp cornflour Pinch of salt Filling: 300ml whipping cream 6 large ripe passionfruit 1 ripe pineapple Juice of 2 limes A little extra unrefined golden caster sugar Plus: Mint for garnish Baking parchment A food mixer or hand-whisk Icing sugar to dust (optional) Let's get the fruit dealt with first.